Abstract
This study investigated the potential use of fish paste from two pelagic species (Cetengraulis mysticetus or carduma in Colombia and Opisthonema sp. or plumuda in Colombia), either separately or combined, as a substitute for external fat sources in a Leberkäse product. Three stages were analyzed, evaluating biometric proportions, body performance, and meat batters containing different concentrations of fish pastes. Physicochemical and instrumental characterization analyses were performed to determine the effect of the type of fish paste and the level of its inclusion in the final product. Results showed that plumuda fish paste had higher protein and ash content than carduma fish paste, and the inclusion of carduma fish paste in meat batters led to a greater loss of liquid and lower emulsion and gel stability values. The study also established selection criteria for the two pelagic fish species that could be useful for the fishing industry. Overall, the study demonstrated that Leberkäse can be produced using these pelagic species with a relatively simple processing technology.